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Beef and Celery Gravy for Mashed Potatoes

A classic pairing of tender meat and everyone's favorite side! This beef-and-vegetable gravy for mashed potatoes will win over absolutely everyone. Tender beef, seared and then braised with plenty of vegetables, comes out fantastic, and it gives creamy mashed potatoes a whole new flavor when spooned over the top. Try this combination once and you won't want to stop — it'll become one of your family's favorites!

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Gravy with beef and celery for potato mashed potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 % 9 g
Fats 24 % 4 g
Carbohydrates 24 % 4 g
90 kcal
GI: 67 / 0 / 33
  • Choosing the meat is one of the most important steps in cooking beef. Pieces cut along the bone tend to be tough; for gravy, it's best to use lean meat or tenderloin. Rinse the meat under running water, pat it dry with a paper towel, and cut it across the grain as you would for cutlets. Lightly pound each piece with a meat mallet and cut it into strips or small, irregular pieces. Heat half of the vegetable oil in a heavy-bottomed skillet. When it's very hot, add the beef and sear it over high heat — the high heat browns the outside and seals in the juices to keep it tender. As soon as the meat is well browned, transfer it to a plate. Don't overdo it; the meat will finish cooking while it braises with the vegetables. While the meat sears, prep the vegetables. Peel, wash, and cut the onion and carrot. It's best to cut the onion small — into dice or quarter-rings — while the carrot looks great in larger pieces, so quarter-rounds are ideal. Cut the celery into thin strips, and finely chop or press the garlic. Once the meat is on the plate, add the remaining oil to the skillet and add the vegetables. Sauté over medium heat until the onion is soft and translucent. After about 7 minutes, add the flour, stir well, and pour in the tomato paste. Stir again, add the broth, and cook for a couple of minutes, mixing everything well. Return the seared beef, add the herbs, and season with your favorite spices and salt. Be sure to taste and adjust the salt and seasoning. Bring to a boil and cover. Simmer the gravy over low heat for about 40 minutes, until the sauce is thick and the meat is tender. If the meat is still a little tough after that, just keep cooking. While the beef simmers, you can make the potatoes. Spoon a few scoops of hot mashed potatoes onto a plate, ladle the thick beef gravy over the top, and serve right away. Don't forget to garnish with chopped parsley leaves. Enjoy the wonderful combination of meat, gravy, and side dish. Bon appétit!

Caloric content of the products possible in the composition of the dish

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Celery stalk - 12  kcal/100g

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